In my book The Need for Seeds, I’ve picked 21 of my delicious seed recipes for you to enjoy. On my Grow with Nutrition blog I’ve featured On-the-Go Hemp Seed Smoothie, White Bean Chia Seed Salad and Roasted Bell Peppers …
I know by the time spring rolls around, I’m ready to refresh and rejuvenate. We are craving an awakening of the senses after the darker, colder months. And it’s a popular time for people wanting to get back in shape! If …
We have 10 times the number of bacterial cells inside of us as there are human cells and most are in the gut! Fifteen years ago, we called it gut flora, today it is referred to as gut microbiota. I …
This is my final post in the series Food Trends for 2017. Thank you for your excellent feedback on Part One and Part Two! Let’s wrap up the series with three trends in the nutrition and health sector: activated charcoal, …
How was your delicious journey in 2016? Back in January I gave you a three part series on food trends and plant based foods had a starring role! Have you added more seeds, nuts, and seaweed to your menu? 2016 …
Energize with Plant Based Foods over the Holiday Season Read more »
‘Tis the season of colds and flu! With the extra social activities and contact with people around the holidays, it’s not always possible to keep your distance from friends, family and co-workers who are sneezing and coughing. While that avoidance …
Energize with Immune Boosting Foods over the Holiday Season Read more »
Interest in plant based proteins is on the rise! This is due to a variety of factors including sustainability. One of the reasons I wrote my book The Need for Seeds was based on questions from clients, colleagues and friends …
The crunchy, chewiness of roasted pumpkin seeds brings back childhood memories of autumn, Thanksgiving and Halloween. Today, I enjoy roasted pumpkin seeds year round as a tasty snack, perfect with a piece of fruit mid-morning or tossed in Greek yogurt. …
Recipe for Roasted Pumpkin Seeds from Jane’s Book Read more »
Fermentation is a food trend I’ve been writing about for the past five years. When it comes to food and beverages, fermentation has often struck people as unexplained forces of nature producing unique flavours, colours and textures. I remember my …